Chicken A La King(Serves 6)

• 1/2 c. margarine or butter
• 1 small green bell pepper, chopped (about 1/2 c.)
• 1 (4 oz.) can mushroom stems and pieces, drained and liquid reserved, or 1 c. chopped mushrooms
• 1/2 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. milk
• 1 1/4 c. chicken broth
• 2 c. cut-up, cooked chicken
• 1 (2 oz.) jar diced pimientos, drained
• hot cooked rice, toasted bread triangles or patty shells
• 6 oz. uncooked, medium shell pasta
• 1 Tbsp. plus 1 tsp. reduced calorie tub margarine
• 1/2 c. chopped fennel (or seeds)
• 1/2 c. chopped shallots
• 4 (3 oz.) skinless, boneless chicken breasts
• 1/4 tsp. paprika
• 1/4 tsp. salt
• 2 c. thawed, frozen chopped spinach, squeezed dry
• 1 c. skim milk
• 1/4 c. grated Parmesan cheese
• 1 Tbsp. balsamic vinegar

1. In large pot of boiling water, cook pasta 8 to 10 minutes, until tender.
2. Drain.

margarine, green bell pepper, mushroom stems, allpurpose, salt, pepper, milk, chicken broth, chicken, pimientos, rice, shell pasta, margarine, fennel, shallots, skinless, paprika, salt, milk, parmesan cheese, balsamic vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=828840 (may not work)